【作者】 刘鑫；

【导师】 王芳； 余军阳；

【作者基本信息】 北京化工大学 ， 制药工程（专业学位）， 2020， 硕士

【摘要】 随着餐厨垃圾的产量逐年增加,实际的对其的处理利用率却相对较低,如何去处理和利用这一部分资源成为困扰人们的一大难题。餐厨垃圾本身成分复杂,粘稠,微生物转化利用过程中空气进入受到阻碍,对餐厨垃圾的利用率降低,需要通过一定的预处理后再利用。本文首先对餐厨垃圾的营养组成进行测定,可以知道其含有69.43%的可以被微生物利用的资源,热水抽提预处理餐厨垃圾,通过单因素条件及正交优化,最优条件:CO2 2～3 MPa,温度130℃,时间60 min,固液比1:3(含水75%-80%),还原糖含量为89.98 mg·g-1餐厨干基;检验得到水解液还原糖浓度25.37 g·L-1(麦芽糖19.45 g·L-1,葡萄糖5.02g·L-1,木糖0.90 g.L-1,对于混合餐厨上清浓度提升了约5倍。餐厨垃圾减重率达到50%以上,具有一定降解,水解液pH在3.5-3.9之间浮动。少根根霉利用水解液,通过筛选耐受菌株,得到菌株RH-7#-89,产酸最高达到5.61 g·L-1,优化菌株比预发酵产酸提高了 1.72倍,时空产率达到116.88 mg·L-1h-1,约为同浓度(30 g·L-1)基础培养基产酸的70.12%,是餐厨垃圾的约2.5倍左右。又通过黑曲霉菌株HL-5发酵利用水解液,对水解液含有抑制黑曲霉产酸代谢成分(5-羟甲基糠醛)探究,其的存在对黑曲霉的生长发育影响相对较弱,但是对黑曲霉的产酸代谢抑制较强。使用活性炭进行吸附脱毒,处理后的水解液HMF含量减少至0.05 g·L-1,相比最初减少了 73.68%,处理后的水解液还原糖减少9.78%,为22.89 g·L-1(麦芽糖18.07 g·L-1,葡萄糖3.62 g·L-1,木糖0.60 g·L-1)。脱毒后的水解液葡萄糖酸产量达到15.46 g·L-1,比未处理水解液提高了 3.62 g·L-1,葡萄糖酸的产率提高了 22.7%,还原糖利用率为67.54%。更多还原

【Abstract】 As the output of food waste increases year by year,the actual utilization rate for its disposal is relatively low.How to deal with and use this part of resources has become a major problem that puzzles people.The composition of food waste is complex and sticky.Air entry is hindered during microbial conversion and utilization.The utilization rate of food waste is reduced,and it needs to be reused after a certain pretreatment.This article first measured the nutritional composition of food waste,it can be known that it contains 69.43%of the resources that can be used by microorganisms,heat extraction pretreatment of food waste,through single factor conditions and optimization optimization,the optimal condition:CO2 2～3 MPa,temperature 130 ℃,time 60 min,solid-liquid ratio 1:3(approximately 75%-80%),reducing sugar content is 89.98 mg·g-1 dry base of the food;the concentration of liquid reducing sugar obtained by inspection is 25.37 g·L-1(Maltose 19.45 g·L-1,glucose 5.02 g·L-1,xylose 0.90 g·L-1,the concentration of the supernatant of the mixed food is increased by about 5 times.The weight loss rate of food waste is more than 50%,with certain degradation,preliminary liquid pH floats between 3.5-3.9.Then,Rhizopus arrhizus uses hydrolysate to screen strains tolerated to obtain strain RH-7#-89.The acid production is up to 5.61 g·L-1.The optimized strain is 1.72 times higher than the pre-fermentation acid production and the space-time yield is 116.88 mg·L-1 h-1 is about 70.12%of the acid produced by the basic medium at the same concentration(30 g·L-1),which is about 2.5 times that of the food waste.The hydrolysate was also fermented by Aspergillus niger(HL-5),and the hydrolysate was investigated to contain an acid metabolism metabolic component(5-hydroxymethylfurfural)of Aspergillus niger.Its presence had a relatively weak influence on the growth and development of A.niger Aspergillus niger has strong inhibition of acid production metabolism.Using activated carbon for adsorption and detoxification,the HMF content of the hydrolysate after treatment was reduced to 0.05 g·L-1,a decrease of 73.68%compared with the original,and the reducing sugar of the hydrolysate after treatment was reduced by 9.78%to 22.89 g·L-1(maltose 18.07 g·L-1,glucose 3.62 g·L-1,xylose 0.60 g·L-1).The yield of detoxified hydrolysate gluconic acid reached 15.46 g·L-1,which was 3.62 g·L-1 higher than that of untreated hydrolysate,the yield of gluconic acid increased by 22.7%,and the utilization rate of reducing sugar was 67.54%.更多还原